4 chicken fillets
½ onion, chopped
1 garlic clove, chopped 8 mushrooms, chopped
1 x 400g tin of Heinz Cream of Chicken Soup
4 large potatoes, parboiled and thickly sliced
Salt and black pepper
2 sheets puff pastry (the readyrolled version is easiest) 1 Heat a large frying pan over a medium heat and cook the chicken for 1-2 minutes per side, or until it browns. Stir in the onions and garlic.
2 Cook for two minutes and add in the mushrooms and the tin of soup. Simmer on a low heat for ten minutes. Season with salt and pepper.
3 Line a casserole dish with one layer of puff pastry. Bake in a preheated oven at 180˚C/160˚C fan/gas mark 4 for five minutes to parcook the pastry.
4 Remove from the oven and layer the potatoes over the pastry.
5 Top with the chicken and soup mixture. Layer another sheet puff pastry along the top of the dish and curl in any loose ends.
6 Bake for 20-25 minutes until the pastry has risen and browned.